Our Recipes

This Wild Mountain Focaccia is a delightful blend of earthy mushrooms and aromatic herbs, baked to golden perfection. The soft, airy dough is infused with olive oil and topped with a savory herbed salt sprinkle, making it a perfect accompaniment to any meal or a delicious snack on its own.

A great way to strike up conversation with anyone is to say that you invented Italy. Say it earnestly. You were hot and cranky and thirsty, and you knew for a fact that nothing was any fun anymore. But then you had an idea... Moto Guzzi Sbagliato A great way to strike up conversation with anyone is to say that you invented Italy. Say it earnestly. You were hot and cranky and thirsty, and you knew for a fact that nothing was any fun anymore. But then you had an idea. You pulled over and ordered something tall and fresh and tart and bitingly bitter to slake your thirst. You looked around, and everyone was happy, talking, jumping off rocks and into the sea. You were happy. And that is how you invented Italy. Serves 1 (you) 1 ounce Campari 1 ounce sweet red vermouth (Carpano Antica!) 6 dashes grapefruit bitters 2 dashes aromatic bitters Prosecco 1 orange slice, for garnish Put a handful of ice cubes into a wine glass. Add the Campari, vermouth, and bitters. Stir. Top with Prosecco and garnish with the orange slice. Serve with chips, peanuts or olives and a Zoom happy hour. Cheers! Mark  

Another recipe from Farah Raqib. An easy and delicious dish for any meal, finished with one of our most popular salts, the Lemon Flake Sea Salt.   Serves 6 to 8, as an appetizer Ingredients:  1 lb fresh caught salmon filet, sprinkled with salt and pepper to taste 3 tablespoons unsalted butter, separated into 1 tablespoon and 2 tablespoons 2 eggs 1/4 cup fresh cilantro, chopped 1/4 cup red onion, chopped 1/2 lemon, juiced 2 garlic cloves, minced 1 tablespoon capers 1/2 teaspoon Lemon Flake Salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 14 saltine crackers 1/4 cup Panko bread crumbs or as needed Topping: 1/4 cup fat free mayo mixed with 1 tablespoon hot sauce of your choice 1/2 teaspoon Lemon Flake Salt  In a medium skillet, heat 1 tablespoon of butter andminced garlic cloves to medium heat. After a few minutes, add in the salmon.Sprinkle salmon with salt and pepper to taste. Cook for about 5 minutes on eachside. Then use your spoon to break up the salmon piece into many pieces. Cookfor a few more minutes or until all the pieces are cooked. Place cooked salmonin a bowl, use a fork to break it up into smaller pieces and allow to cool toroom temperature (place in fridge to speed up the process if you're in a rush). Stir salmon, eggs, lemon juice, capers, salt, groundcumin, onions, cilantro and cayenne pepper together in a bowl until wellcombined. Crush saltine crackers with your hands into the salmon mixture andmix well. Wrap the bowl with plastic wrap and refrigerate for at least 2 hours to overnight. Dust a plate with half of the panko. Divide salmonmixture into 4 portions (cut into a 4 piece pie using your spatula). Shape into4 patties, and then place them onto the plate with panko crumbs. Sprinkle theother half of panko crumbs over the patties.  Melt 2 tablespoons butter in a large skillet overmedium heat. Cook patties in melted butter until cooked and heated through,about 5 minutes per side. Recommend serving on a bed of fresh greens, avocado,topped with spicy mayo mixture and lemon flake salt. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.      

Our Icelandic Flake Salt  is a delightful addition to buttery, flaky scones, biscuits, and breads of every kind.Try it mixed right into this delicate cheddar and chive dough, then sprinkle more on top with a little unsalted butters right before serving!  

A Thanksgiving classic. At least at our table. Make your mashed potatoes a centerpiece, not just a vehicle for gravy. Or better yet, make them the centerpiece of your meal AND a vehicle for gravy...